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67 recipes found.

A late-night snack kimchi jeon made by slicing sausages thinly, mixing them into a soft batter, and pan-frying with generous oil to maximize crispiness at the edges.

A zucchini jeon recipe by Baek Jong-won that maximizes crispiness with potato starch, using only the moisture from salted zucchini and the umami of dried shrimp, with no added water.

A low-calorie, savory-sweet late-night snack made by removing moisture from soft tofu, mixing it with starch, pan-frying until golden and crispy, then filling it generously with cheese and simmering in a soy sauce glaze.

A simple and addictive appetizer made by mixing canned corn with tempura flour and water, then pan-frying in oil until crispy, topped with sweetened condensed milk and parmesan cheese for a perfect balance of sweet and savory.

A fundamental guide to making various types of tempura—from cabbage, zucchini, mushroom, meat, and codfish—easily and simply using flour and egg wash, as taught by Baek Jong-won.

A super simple potato pancake made by draining the water from potatoes blended with water in a mixer (no grater needed), and mixing only the settled starch to create a crispy exterior and chewy interior.

Crispy brunch-style potato pancake shaped like a bird's nest, made by sautéing thin potato strips with bacon without washing them to preserve their starch, then adding eggs to create the nest shape.

No water, just brewed makgeolli and soy sauce—simmered to create pork belly sukju with no off-flavors, rich aroma, and tender texture.

Professional-style kimchi pork belly stir-fry with a special sauce from a world cooking competition champion, using potato starch for perfect flavor penetration into meat and kimchi.

A traditional Gangwon-style potato pancake made with only potatoes and salt, achieving a crispy and chewy texture without any flour.

A Baek Jong-won-style chives pancake featuring minimal batter, generous chives, and a savory kick from dried shrimp and spicy green chili.

A savory scallion pancake made with long-cut green onions instead of spring onions, seasoned with ground pork and garlic, then fried to a golden crisp.